Korean-Style Egg Drop Soup (Gyeran Tteokguk)
A comforting and savory egg drop soup with sliced rice cakes. Quick, easy, and perfect for a light lunch.
5m prep + 15m cook4 servings
Contains eggContains wheatContains soyContains sesameSHELLFISH-free
180 cal|12g protein|20g carbs|6g fat|1g fiber
Ingredients
- 6 cups Chicken broth (low sodium)
- 1 cup Korean rice cakes (sliced)
- 2 large Eggs, beaten
- 1/4 cup Green onions, thinly sliced
- 1 tsp Soy sauce (tamari for gluten-free)
- 1/2 tsp Sesame oil
- 1 clove Garlic, minced
- 1 sheet Dried seaweed (gim), crumbled
Instructions
- 1In a pot, bring chicken broth to a boil.
- 2Add sliced rice cakes and cook until they are soft, about 5-7 minutes.
- 3Reduce heat to low. Slowly drizzle in beaten eggs while stirring gently to create egg ribbons.
- 4Stir in gluten-free soy sauce, sesame oil, and minced garlic.
- 5Garnish with green onions and crumbled dried seaweed. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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